Curried Pasta e Fagioli

This one pot Curried Pasta e Fagioli is my take on the traditional Italian beans and pasta soup – makes an excellent weeknight dinner.

Is it just me or does everyone feel a little relieved that the holidays are over and we can all go back to our regularly scheduled lives now? Now I can just sit back and enjoy the coziness of the couch, movie marathons, bottomless bowls of soup and all things comforting, all because it’s too cold to do anything outside.

This pasta and bean soup caught my eye while I was browsing for recipes and I really, really loved the idea for this one-pot weeknight dinner that was both scrumptious as well as nutritious.

And I am all about the beans.

2018 was my first fully vegan year, and everyone kept asking me the ‘protein’ question – you know, the ‘…but where are you getting your protein from?’. So when it was time for my annual health check-up in December, naturally I was paranoid. The days leading up to the results were just excruciating as I self-diagnosed myself with all manners of conditions.

I have a family history of diabetes and considering how much I love chocolate and hate gyms, I’ve lived my whole life just waiting for the inevitable.

The results came out fine – I was particularly happy that my protein levels are perfectly within the acceptable range (thanks to all the beans and lentils!) – but the diabetes-scare changed something in me.

So starting this year, I’ve decided to start eating ‘like an adult’ – that mean less sweets, less processed foods and more whole/raw/natural plant-based foods. This is in addition to the reduce waste goals of last year and the plant-based goals from the year before that. Don’t worry – you’ll still see delicious vegan desserts here on the blog, but slightly fewer than usual. And my pie crusts might start seeing a little spelt flour too…

Meal plans are going to become a thing too – but don’t worry, I’ll never go fully mainstream. My meals will still feature all the quirky multi-ethnic deliciousness that I want my life to always be full of.

While traditional pasta e fagioli was amazing as it is, I added a dash of curry powder as the broth was bubbling, just for kicks and found that I loved it even more – because it was now essentially a pasta and bean curry that is drinkable!

And when you make this delicious Curried Pasta e Fagioli (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

If you want to make this in advance: Cook the pasta separately in salted water and set aside. Make the broth (without the water) and set aside. Bring broth to a boil, adding the cooked pasta and beans in the end to warm through and serve.